Pork Tenderloin with Pineapple Jalapeno ChutneySpeaking of Hot Sauce Daily, that is where I first found out about Tropical Island Gourmet Company and my now favorite Fire Ant Juice. I bought another shipment this week (3 bottles of Fire Ant Juice and 1 of his Chipotle Garlic Sauce) and Chef Wayne tossed in an extra jar of Hobo Howey's Pineapple Jalapeno Chutney.

This chutney is an interesting thing. It hits you up front with a nice sweet flavor and just as you think it is mild, a heat kicks in on the back side. I thought it would get along nicely with a grilled pork tenderloin.

My Big Green Egg was busy kicking butt on the pork butt, so I fired Alexis' Egg up to 350f with indirect heat. I was using straight lump coal - no wood chunks.Since tenderloins typically come in two packs, I took a calculated risk. I marinated one in some of the pineapple jalapeno chutney and rubbed one with Dizzy Pig Jamaican Firewalk rub. I thought the chutney might burn given the natural sugars from the pineapple and apricots. Then I grilled them both for 21 minutes, turning every 6-7 minutes.

The chutney marinated one did char a little from the burned sugars but that's on me. It is a chutney, not a marinade. It didn't taste bad at all, it just looked very dark.

Next time I'll just glaze it on in the last 5 minutes of cooking of an already rubbed tenderloin. Regardless, it ROCKED when served across the sliced pork tenderloin (the way it is intended to be used....I'm not good at following directions).

Why yes, that IS a black bean and rice volcano. I came up with it tonight as a spin on my double timbale technique and thought it looked cool. I'll be using this again.

Brett had a friend over and between the 5 of us, both tenderloins disappeared with second and third helpings. No leftovers.

January GiveawaySince Chef Wayne Howey has been so gracious in adding free samples in with my orders, I am going to pay it forward with my January Giveaway. I am going to give one lucky winner a jar of Hobo Howey's Pineapple Jalapeno Chutney and a bottle of Fire Ant Juice from my personal stock. To enter, go to the Tropical Island Gourmet site and leave a comment below stating which product would be your favorite.

I'll draw the winner from qualifying entries on Wednesday, January 26, 2011 at 7 PM est.

[Standard Disclaimer] I pay full price & shipping for the products I buy from Tropical Island Gourmet and have no affiliation with them other than enjoying Chef Wayne's products. I receive no compensation for this post although they do throw in a freebie sample here and there when I place an order of several jars.

Your volcano is a very clever presentation and the plated shot looks killer. I was surprised by the number of products they offer, but based on the many positive comments you've made about Fire Ant Juice, I'd have to go with it. Now I'm going back to listen to the wing tips.

As much as the chutney sounds great, I am very eager to try the Fire Ant Juice. I went to buy some once and my wife told me to wait and buy something from a local store instead of online. I really still want to get some though. Maybe this is where you come in and save the day Chris.

My husband and I are crazy about Buffalo Wings, so I think the Mad Dog 357 Extreme Wing Sauce would be the first thing we would try. But I want to put one of everything in my cart, it all sounds so yummy! :)

I will take the easy way out and say I would like the Fire Ant Juice because I have heard you mention it several times and I trust your judgement. I probably like to try the jalapeno fire ant juice because I am partial to jalapeno sauces.

Wow your posts are just jam-packed with fun! Your volcano is very cool (hot?). Isn't it satisfying to cook a feast like this and have it obviously appreciated with clean plates? If I was picking a sauce, I'd go with Fire Ant because of your rave reviews.